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History & philosophy
Founders
Gustu Family
“We are much more than a team, we are FAMILY”
History
“The land, its products, and the food systems of the people are essential to their identity and constitute a legacy that must be known, respected, and preserved.”
With a strong belief in this reality, in the mid-90s, Danish gastronomic entrepreneur Claus Meyer began a movement in the Nordic countries, aiming to improve people’s quality of life through food. This sparked a philosophy that embraced local ingredients, the discovery of wild products, and the recreation of traditional dishes with a focus on innovation and simplicity.
With this precedent, Claus Meyer and his Melting Pot foundation took on the challenge of promoting Bolivian gastronomy based on the principles of the Nordic Model. This led to the creation of Melting Pot Bolivia (2012), a non-profit organization whose primary goal is to explore, elevate, and spread Bolivia’s cultural, natural, and productive wealth, and to harness its culinary culture and food heritage as a source of pride and sustainable progress for Bolivians, providing access to the necessary tools to improve their life conditions and those of their families and their communities, therefore creating lasting socio-economic progress in Bolivian society.
The first project of Melting Pot in Bolivia was GUSTU, a culinary school and restaurant dedicated to training young Bolivians in gastronomic arts within the restaurant’s facilities, providing them with the opportunity to study, learn, and receive professional training in an environment with all necessary resources. The goal was to provide them the skills and knowledge to start their own ventures and foster a gastronomic movement centered on the value of native products and Bolivian food systems.
Following GUSTU’s establishment as one of Latin America’s and the world’s most prestigious restaurants, the culinary school evolved into a new independent project. With the support of organizations such as ICCO Cooperation, CAF, I-3 and other institutions, in 2014 Melting Pot Bolivia launched MANQ’A Cooking Schools. These centers provide basic culinary, baking, and pastry education in community centers of impoverished areas, aimed at teaching gastronomy to at-risk youth aged 16-28, providing them the tools needed for dignified and successful employment while also improving the dietary habits and food quality of their families and communities through the use of local products.
In 2018, in collaboration with Wildlife Conservation Society, a leading organization in research, development and conservation, GUSTU starts a series of activities to gain a comprehensive understanding of Bolivia’s food culture and natural pantry. This led to the creation of SABORES SILVESTRES, a project that promotes research journeys to Bolivia’s diverse eco-regions to identify, study, give the proper value and promote the use of products with gastronomic potential. The project establishes direct, respectful, and mutually supportive relationships with producers, productive communities, and indigenous rural communities across Bolivia, whose livelihoods can be improved through the opening of new markets for their products, many of which are at risk of disappearing from Bolivia’s natural pantry.
In 2024, in alliance with Social Gastronomy Foundation, dedicated to designing collaborative systems that promote social good through gastronomy, to protect food security, social inclusion and care for the environment, the Boot Camps in Service Program was launched, oriented to benefit young people at risk of social exclusion with the aim of achieving their job insertion in decent conditions in the area of service and customer service in the gastronomic world.
Philosophy
Yanapakuna!
Let's help each other!
GUSTU promotes its vision of a sustainable, respectful and investigative gastronomy, aknowledged as a living cultural manifestation that begins in the production parcels and extends to hundreds of culinary expressions in all the national territory. Gustu work is based on a deep respect for the gastronomic culture, the food heritage and the natural availability of the products from the different ecosystems of the Bolivian territory; with a fundamental commitment to the comprehension of each product, from its characteristics and qualities to its natural, historical, cultural, and symbolic value within its environment.
GUSTU believes that the cook’s work goes beyond cooking: they have the privilege of using their work to tell de story of each product they use and to pay respect to the producers effort, without which live in the urban centers would be impossible. Therefore, Gustu has a respectful, direct and transparent relationship with its suppliers: small producers, productive associations, rural communities and indigenous nations throughout the Bolivian territory, with whom we collaborate following the principles of the Andean philosophy of reciprocity and community: “I help you and you help me, we support each other, we work together and we all live better.”
- Principles
• WE ARE PROUDLY BOLIVIAN
We believe in Bolivia’s and its people potential; we deeply value its natural and cultural richness and diversity; we promote pride and respect for Bolivia, its cultural identity, biological diversity and food heritage.
• WE ARE SOCIALLY RESPONSIBLE
We believe in social innovation as a fundamental engine for sustainable development in our society. All our initiatives stem from progressive principles and values, grounded in a commitment to implementing sustainable actions, strategies, and programs focused on cultural appreciation, environmental conservation, and human talent development. We are convinced that only through respect, hard work, education, and transparent relationships can we create the opportunities needed to move toward a better future together.
• WE RESPECT THE ENVIRONMENT
We promote the preservation and responsible management of natural resources throughout the Bolivian territory, encouraging the knowledge and respectful use of the country’s food heritage as a path to food security for the population and as a legacy for future generations.
• WE ARE COMMITTED TO TOTAL QUALITY STANDARDS
We are proud of our team, a highly professional staff with proven experience in their areas of expertise, allowing us to ensure that all our services meet the highest standards of quality and attention to detail.
- Mission
GUSTU is a worldwide referent for Bolivian gastronomy that works exclusively with products from our country´s natural pantry to develop an innovative and simple proposal in which, with profound respect and deep understanding of each product, every dish and drink is a tribute to Bolivia, its products and its culture.
- Vision
We highlight and spread Bolivia’s cultural wealth and food heritage to boost a sustainable and respectful Bolivian gastronomy as a source of pride, recognition, and progress for Bolivian people.
Claus Meyer
Danish gastronomic entrepreneur, Claus Meyer is the initiator of the New Nordic Cuisine Movement and co-founder of the Nordic Food Lab. He has presented several television programs of Danish and international cuisine and has written 35 cookbooks.
Meyer co-owns several gastronomic initiatives that employ more than 800 people; is a prominent alumnus and associate professor at Copenhagen Business School, has been named "Social Impact Fellow" at the Berkeley Hass School of Business at the University of California; is a Knight of the Dannenborg Order of the Danish Royal Household; member of the Danish Gastronomic Academy and has been named Plant-Forward Global 50 by the EAT Foundation and the Culinary Institute of America.
Believing in food as an engine for social change, in 2010 Meyer established the Melting Pot Foundation, with the aim of improving the quality and living conditions of people from vulnerable environments in Denmark as well as other countries through projects selected abroad. Currently the organization is present in Europe and Africa, as well as North and South America.
He maintains a permanent commitment to the dream of developing the potential of indigenous food cultures, exemplified by the co-founding and co-ownership of celebrated restaurants such as NOMA (Copenhagen, Denmark) and GUSTU (La Paz, Bolivia).
Melting Pot
MELTING POT Foundation is a non-profit organization established in 2010 by Danish gastronomic entrepreneur Claus Meyer with the aim of improving vulnerable people future opportunities and quality of life through initiatives that have food, flavor and entrepreneurial spirit as recurring elements.
http://www.meltingpotfoundation.dk/IFU - Investment Fund for Development Countries
IFU is an independent government-owned fund that offers advisory services and risk capital to companies wishing to do business in developing countries and emerging markets with the aim of generating positive impacts on local communities through empowerment and education, contributing to its social and economic development.
So far, IFU investments have helped to create more than 900,000 jobs in 100 countries. In addition, IFU’s presence has resulted in a transfer of knowledge and technology, the employees have received training and education, and economic activity and a basis of income have been created for the host countries.
IFU supports projects with socially and environmentally responsible activities but also commercially profitable, because it is not an aid provider or a business subsidies center: it works on a commercial basis with the conviction that business investment is a good way to create lasting economic improvements.
https://www.facebook.com/RestaurantGUSTU/Youtube
SUMAYA PRADO VÁSQUEZ
A Bolivian social communicator with several years of experience in television journalism. She has served as the Head of Press for various media outlets and held the position of National Information Director in her home country for many years. After leaving journalism, she worked with international cooperation agencies, developed communication and outreach strategies for national and international institutions, managed the image and public relations for high-profile Bolivian companies, held managerial positions in top-tier hospitality businesses, and is currently a board member of the Chamber of Gastronomic Entrepreneurs of La Paz, where she consistently promotes actions and strategies to position Bolivia as a prominent tourist destination. Since 2013, she has overseen the national and international promotion of the ventures, initiatives, projects, and programs of Gustu Gastronomía S.A. and Melting Pot in Bolivia, as well as the creation and implementation of their communication and image strategy, including the organization and coordination of national and international events. Since 2023, she has held the position of General Manager at GUSTU, where, with a deep connection to the restaurant's philosophy and principles, she drives the mission to showcase Bolivia’s productive potential, cultural richness, and biodiversity, elevate its culinary heritage, and establish gastronomy as a driver of national socio-economic development.
GABRIELA QUISPE VASQUEZ
Born in La Paz, Bolivia, Gabriela Quispe is GUSTU’s Front of House Manager. She holds a degree in Business Management and Entrepreneurship, as well as a technical degree in Gastronomy from the Aurora Rossells Institute of Sucre. She joined GUSTU in 2017, where her passion for service and customer care led her to take on various roles in the dining area, always ensuring that every guest enjoys not only a delicious meal but also impeccable service that makes them feel happy and satisfied. In 2023, she became Assistant Manager, and since 2024, she has been the Front of House Manager at GUSTU. She has had a significant influence in this role due to her deep interest in event organization and teaching service techniques.
MARIA EUGENIA APAZA H.
Born in La Paz, Bolivia, María Eugenia Apaza graduated in Gastronomy from the Fundación Ichuri, affiliated with the Autonomous Municipal Government of La Paz. She entered Gustu’s School in 2014 and graduated as part of the Second Generation of this training program, specializing in Customer Service. She has been the familiar, welcoming face of Gustu since the restaurant’s beginnings, guided by her love for service and a mind always open to learning something new every day. Over the years, she has developed her customer service skills and knowledge of Bolivian coffee, wines, and spirits. Since 2024, she has served as Front of House Manager at GUSTU, where she proudly uses her talent to showcase her country to visitors by providing them with a high-quality experience that transports them from their table to the far corners of the productive and diverse Bolivia that María Eugenia so deeply loves and respects.
ABRAHAM ARO M.
Teo Aro is a Bolivian chef born in La Paz, from a mining family that migrated to the city and dedicated themselves to the culinary trade. After losing his parents and grandmother, he worked from a young age to support his family, starting by drawing on the streets with chalk and charcoal to fund his culinary studies at Bolivia Gourmet Institute. He began his professional career at the restaurant Propiedad Pública, where he started as a dishwasher and gradually rose to the position of second cook. In 2018, he joined GUSTU’s kitchen brigade, where he held various positions until being promoted to Head of Production. In 2022, he embarked on a period of intense learning and professional growth at prestigious restaurants like Mugaritz in Spain and Boragó in Chile. In 2024, he returned to La Paz to take on the Sous Chef position at GUSTU, where he fully develops his capacity and passion for creating theoretical and practical research processes to discover new culinary uses for traditional Bolivian products.
LUIS FERNANDO MAMANI A.
Luis Fernando Mamani, born in La Paz, Bolivia, has a solid background in Gastronomy and Food Services from the Manq’a Schools. He also holds a Technical Degree in Entrepreneurship Management from the Bolivian Catholic University EPC and has completed various courses in fields like Mixology, Content Creation, and Digital Marketing at Conexión Lab. He began his professional career at the Manq’a restaurant as a cashier assistant and waiter. In 2023, he joined GUSTU’s service team, where he is responsible for managing mobile reservations, updating billing systems, welcoming customers, and providing them with personalized attention, ensuring an exceptional experience at all times. Guided by values such as communication, teamwork, and proactivity, he constantly strives to improve his skills and aims to further his training in restaurant management and barista skills, consistently standing out for his dedication and eagerness to learn.
JAZMÍN ADUVIRI CHIPANA
Jazmín Aduviri, a Bolivian chef born in El Alto, is the Pastry Chef de Partie at GUSTU Restaurant. Her passion for cooking began in childhood when she helped her grandmother in the family restaurant. She holds a degree in Gastronomy from the Universidad del Valle. Jazmín completed her culinary training with professional internships at renowned restaurants in her home country and began her professional career at Phayawi and Typica. In 2024, Jazmín joined GUSTU's kitchen brigade as Pastry Chef de Partie, ensuring the proper and respectful use of Bolivian native products, aligning with the restaurant's values. With a mindset of constant learning, she focuses on perfecting her techniques and contributing creative ideas to ongoing projects, aiming to grow professionally and support GUSTU's innovative vision.
MARIELA CHOQUE QUEHUI
Mariela Choque, born in La Paz, Bolivia, holds a Bachelor’s Degree in Tourism and Hospitality from Universidad Privada del Valle and a Technical Assistant Degree in Gastronomy from the Manq’a Culinary Schools. After working in the kitchens of restaurants like Manq’a and the service area of venues like Takumi, she joined GUSTU’s service team in 2023, where she stands out for her respect, kindness, and empathy, which are pillars of her work. Currently, in addition to floor service, she is responsible for managing beverage inventory, standing out for her interest in the wine-growing regions of Bolivia. Always eager to learn and passionate about customer service, she is inspired by the idea of providing each visitor with a welcoming experience. Mariela’s future plans include training as a sommelier, opening her own restaurant or café, and designing culinary tours in Bolivia.
I. PETER RENJIFO PATANA
Peter Renjifo is a Bolivian chef with a technical degree in Gastronomic Management from the Instituto Gastronómico De Las Américas (IGA). He developed his professional career in prestigious restaurants in Bolivia, including Ali Pacha. After a professional internship at GUSTU, where he was drawn to the restaurant's philosophy and respect for Bolivian ingredients, he joined the kitchen brigade and, since 2024, has been the Meat Chef de Partie at GUSTU. In this role, he dedicates himself to creating dishes that honor local ingredients, ensuring their quality and integrity to transform the ordinary into the extraordinary. He also focuses on researching new products and culinary techniques, seeking innovative ways to work with Bolivian ingredients. Passion, discipline, and respect for ingredients are the cornerstones of his work, and his goal is to continue exploring Bolivia's culinary richness.
DAVID CALLISAYA CHIQUIPA
David Callisaya trained as a Gastronomy Assistant Technician at the Manq’a Schools and joined the GUSTU service team in 2022, where he has developed a passion for mixology. As Head Bartender, David creates cocktails that highlight Bolivian ingredients, aiming to offer customers a comprehensive experience that includes spirits, wines, beers, and non-alcoholic drinks. He firmly believes in the transformative power of service and focuses on being warm and respectful, providing attention rooted in passion. Inspired by his team and family, David avidly researches the characteristics and potential of his country’s products and shares his knowledge about Bolivia’s diversity.
ANDREA A. LOZA MORALES
Andrea Loza, a graduate in General Accounting from the INCOS Technical Institute in La Paz and a Business Administration student at Universidad Mayor de San Andrés (UMSA), joined GUSTU’s administrative team in 2023. In her role, Andrea handles various accounting and administrative tasks, including recording daily income, managing purchase accounts, bank reconciliations, and monitoring accounts payable and receivable. She also manages staff documentation and conducts hiring and termination processes with public entities. Noted for her communication, organization skills, and focus on responsibility and empathy, Andrea is driven by her desire to learn and gain experience. She aspires to establish her own business or work in the banking sector or an NGO.
JHONNY SAUCEDO CHALUP
Jhonny Saucedo Chalup is a Bolivian baker born in La Paz. Trained in Graphic Design and Professional Gastronomy, he studied at the Instituto Técnico Atenea and the Primera Escuela de Hotelería y Turismo (EHT), and has completed online courses to expand his knowledge and skills. A member of the GUSTU kitchen brigade since 2013, he oversees bread production, an area where he has significantly influenced recipe innovation using native products. His work philosophy is based on team solidarity and a commitment to excellence. Driven by learning and innovation, Jhonny aims to continue his professional growth and launch a project that benefits others through initiatives like bakery and pastry training for people with disabilities.
PAMELA SOTO RIVAS
Pamela Soto, trained as a Senior Technician in Public Accounting at the INCOS Technical Institute in La Paz with a specialization in tax matters, began her professional career at the NGO LIDEMA and DELTA CONSULT LTDA. Motivated by her desire to apply her knowledge in an environment committed to sustainability, she joined GUSTU’s administrative team in 2023, where, following values of honesty, loyalty, respect, and trust, she is responsible for preparing monthly financial statements and meeting the company’s tax obligations. She continuously strives to maintain strict order in GUSTU’s financial management. Her professional goals include furthering her academic training to obtain a degree in accounting, focusing on enhancing her expertise in taxation.
JAIRO E. MICHEL VALENCIA
Jairo Michel is a Bolivian chef born in Tupiza, a city in southern Potosí. With a degree in Public Accounting and several diplomas, his love for the flavors of southern Bolivia's valleys led him to leave office work and take his first steps into the culinary world by selling his products on the streets and in offices in Tarija. His passion for cooking brought him to La Paz, where he studied gastronomy at the Instituto Gastronómico de las Américas IGA - La Paz. After a period of internships at prestigious Latin American restaurants, he began his professional journey in various kitchens across his native Bolivia. Since 2021, he has been part of GUSTU’s kitchen brigade, where he held various positions until becoming Head Chef in 2023, exerting a strong influence on sustainable product use, waste reduction, and promoting research into the qualities, characteristics, and potential of native Bolivian ingredients.
J. TATIANA PEREZ CONDE
Tatiana Pérez is a Bolivian chef with a Technical Superior degree in Gastronomy and Culinary Arts from the First School of Hospitality and Tourism. In 2021, she joined GUSTU as an intern, and in 2022, she became part of the restaurant’s kitchen brigade. Currently, she serves as a Rotational Chef, excelling in the study of organic gardens and the research and cultivation of edible flowers. Guided by values such as responsibility, respect, and honesty, Tatiana feels deeply connected to gastronomy as a way of life. She finds her greatest inspiration in her grandmother, Irma, who taught her from a young age the value of selecting the best ingredients and using the batán (a traditional grinding stone). Her primary motivation is to expand the organic garden to meet the restaurant’s total consumption needs, allowing GUSTU to grow its own produce.
ORIANA A. TORREZ CHAMBI
Oriana Torrez trained as a Flair Bartender at San Andrés Educational Unit, gained experience as a waitress and bartender at Vainilla Bistro and Hard Rock Café, and joined GUSTU’s service team in 2024 with a desire to learn and grow in her career. Guided by values such as responsibility, creativity, resilience, and teamwork, Oriana is currently responsible for keeping the dining area organized, offering diners an exceptional experience, and learning about Bolivian products to share this information with customers. Her main motivation is continuous self-improvement, learning, and facing new challenges. In the future, she dreams of becoming a Service and Bar Consultant and opening a bar with a theme that highlights Bolivia’s biodiversity.
SANTIAGO MORÓN MONJE
Santiago Morón trained in Hotel and Restaurant Management at the School of Hospitality and Tourism, complementing his education with English courses at the Bolivian American Center and French at the Alliance Française. He began his professional career at Phayawi, where he gained key skills for his career. He joined GUSTU’s service team in 2022 and has been the restaurant’s Floor Supervisor since 2024. He is currently responsible for coordinating floor operations and managing events, using his multilingual abilities to provide customers with an exceptional experience. Guided by values of respect and passion for his work, Santiago values connecting with customers and teamwork. Always motivated to improve and grow professionally, he aspires to continue advancing in his career.
MAGALY CHACON MENDEZ
Magaly Chacón trained as a General Accountant at the American Technical Commercial Institute (ITECA) and worked at Dumbo ice cream parlor for ten years in areas like accounting, inventory, and systems control. She joined GUSTU in 2016, where she has since played a key role in procurement management and warehouse administration, handling logistics that include requesting and safeguarding products, as well as supporting strategic administrative tasks. Her experience has enabled her to detect price inflation in supplies, implementing strategies that have led to optimizing restaurant resources. Throughout her years at GUSTU, Magaly has streamlined internal processes, improved staff organization, and ensured compliance with suppliers' product deliveries. She is guided by values such as honesty and commitment and is motivated by working within a team renowned across Latin America. Her objective is to maintain direct, transparent, and respectful relationships with suppliers and to continue contributing to the restaurant's economic stability.
KENZO HIROSE VELASCO
Kenzo Hirose is a Bolivian chef born in San Buenaventura, a rural town north of La Paz. After graduating with a high school diploma in humanities, he moved to La Paz to pursue higher education, entering the Gustu School in 2012 through the Ichuri Foundation, under the Autonomous Municipal Government of La Paz. In 2014, he was part of the first graduating class of the Gustu School, operated by Melting Pot Bolivia. Following an internship period at prestigious European restaurants, he returned to Gustu, where he held various positions. Since 2023, he has been the Head Chef of the restaurant, where he has a significant influence on the innovative and respectful use of native Bolivian ingredients from the Research and Development area, focusing on an in-depth knowledge of the qualities and characteristics of Amazonian products, cultural preservation, and environmental respect.